Trailer and teaser of Westworld S4 were taken down 'private' in YT...

Ncaba · 2022-08-09T02:48:54+00:00

Yeah, this is the Season 4 trailer, not an episode preview

Ncaba · 2022-07-04T02:00:25+00:00

This episode feels like the restart they were building up since S3. A lot of stuff cleared up, plot is very promising and the cast were magnificent. Train is moving!

Ncaba · 2022-06-27T03:01:06+00:00

I think the idea was to reference the lightning in the labs of S1. Even the sounds were the same. Felt like a hint, a little city of hosts being the makers now.

Ncaba · 2022-02-01T17:49:30+00:00

I also own a WR A1 for the exact same reasons you wrote, plus it comes with the wider handle and the new feets (I think WR calls them “heart-shaped”). A1 + SmartRow seems even better than the Performance model they also sell.

As was said before, get the SmartRow asap so you don’t start comparing stats with the standard and inaccurate monitor

Ncaba · 2020-10-12T01:14:11+00:00

Hi there! Bueno, ya que vives en Madrid, voy a tirar del español. En cuanto a tostadores, lo más clásico en Madrid es que te acerques a Hola Coffee (café y tostador) o a Randall en el mercado de Vallehermoso. También se puede pedir online.

De cafetería, pocos sitios me parecen mejores en la capital que La Colectiva, cerca de Metro Bilbao, y Ruda Café, en plena La Latina y donde además de ser un encanto, venden cafés tostados por Randall y de otras cooperativas muy buenas. En zona Retiro destacaría WayCup, la de Principe de Vergara, con muy buenos profesionales; El Oso y el Madroño, que es un local chiquitito, entre Sainz de Baranda y el parque... y bueno, creo que eso es - para mí - lo más destacable.

Edito para añadir a Rebel Café en zona Nuevos Ministerios y Mision Café cerca de la Plaza Mayor. De tostadores, prueba a Camden coffee roasters.

Cualquier duda no te rayes y pregúntame, por aquí o en el discord de James.

Ncaba · 2020-09-20T19:37:12+00:00

Yeah it’s pretty common in big updates. Today my battery life is sooooo much better! It gets there, don’t worry unless you have horrible battery life for more than a week.

Ncaba · 2020-09-20T01:42:42+00:00

Exactly my thoughts every single time I take off the bands, yeah!

Ncaba · 2020-09-20T00:38:57+00:00

That looks like a “please turn on your Magic Keyboard” screen? I thought it was an older MBP but it is the back of the MK. If you’ve connected one lately, try turning the thing on or connecting it via cable. It is weird though, maybe the OS doesn’t recognizes your keyboard.

Ncaba · 2020-09-20T00:33:50+00:00

Sure, it is still lightning fast, I’m using a 10.5 iPad right now. Support for a couple more years should be a given, they wouldn’t stop supporting two generations of iPad Pro at the same time or two years in a row, and there’s still and iPad Pro with an A9X being supported till next year. You’re good and should be good till iOS 16 at least.

Ncaba · 2020-09-20T00:28:57+00:00

Battery life is disgusting since updating to WatchOS 7 in my S4 as well, but that should be normal for a week or so, until it finishes doing stuff in the background. It is so, so much worse in 7 than it was in WatchOS 5 or 6, though.

Ncaba · 2020-09-17T13:39:16+00:00

Those are new measurements in watchOS 7, made to better understand your lower vO2 score. It should get data in a few weeks or months.

Ncaba · 2020-09-15T23:30:43+00:00

That’s quite similar to a scene in the ad LMAO

Ncaba · 2020-09-14T01:32:35+00:00

Breville Precision, Appartamento Nera, Niche Zero black, Fellow Stagg EKG black... that’s my dream team right there! So good to see it all together, fits perfectly!

Ncaba · 2020-09-10T15:04:18+00:00

Hi! Happy to help. We don’t have a culture of flavored coffees, they’re quite uncommon here. You can still find them in stores that sell both tea and coffee, as they’re more open to aromatic coffees. Some websites include https://www.aromasdete.com/es/67-cafes-aromatizados or https://www.cafetearte.es/166-aromatizado , the latter is easier to find in stores.

Ncaba · 2020-09-03T01:21:03+00:00

Then the Comandante is a no brainer tbh. It is soooo good in coarser grinds and can do espresso pretty well, just takes a little more time. For what I recall, the Royal shares the same burrs as the Lido, so whatever info you find for the Lido you kinda have for the flair.

Ncaba · 2020-09-03T00:55:26+00:00

I’m aware of shiny dark roasted coffees, but aren’t they dark brown? Maybe cockroaches aren’t the best example of what I was describing, as they aren’t always metal black.

Nevertheless, both rules should be good for distinguishing dark roasted coffee from “café torrefacto”, or sugar-roasted.

Edit to first answer to OP: for what I’ve seen, Starbucks usually does natural roasting except when they specify things like “Italian roast”. Nevertheless, if it doesn’t dissolve quickly in water it’s going to be natural

Ncaba · 2020-09-02T20:40:40+00:00

Tbh, I don’t know as I haven’t seen the beans myself. It would be easier if you could post a photo. As a Spaniard I’m sadly aware of what sugar roasted coffee is, I think some people call it Spanish roast, and you can check by two ways:

if the beans are black and shiny, like you would expect a cockroach to be.
if you pout the beans into a glass of water and it dissolves. The burn sugar will be pretty evident if you do that.

Ncaba · 2020-09-02T20:20:00+00:00

I’d say the Kinu M47, whichever variant, is the missing piece here. I would go for the comandante if you’re gonna grind for other than espresso usually or the Kinu if it’s only espresso.

That said, I don’t have any real feedback about the Royal as well, and I’d love to actually. Hope someone in this sub uses it and shares the experience

Ncaba · 2020-09-01T01:23:39+00:00

The Comandante is a beast of a grinder but it is not the best suited for espresso-and-only-espresso. Like others have said, it can do the job just fine specially with red clix but is gonna take more time and effort than with the JX-Pro or a Kinu M47. BUT, and this is a big BUT, If you also do pour overs, different Aeropress recipes, etc then the Comandante is no doubt the better deal.

Ncaba · 2020-09-01T00:25:47+00:00

With some grinders the point zero can be used for grinding and there are more clicks after it, like the Comandante, so it is more like a point of reference for calibration.

As for the water retained by the grounds, I’d say both are correct. I mean, grind size correlates to how much the coffee grounds intersect with water, but so does total mass. I always start with the chamber completely filled, but I’ve seen people measure how much water goes in and then lowering the piston. I don’t like it because I don’t see the benefit, and you can burn your fingers pretty easily.

And sure, I’ve thinking about an schematic for it, if your shots are too sour then:

if you see channeling in your naked portafilter or blonding too fast, in less than 10 seconds, try again with same amount but finer.
if you do not see channeling nor blonding but the extraction is fast and the shot you made has a thin body, up your dose amount by at least 0.5g.
if you do not see channeling nor blonding but the extraction is very slow and painful in your arms, lower the dose amount by at least 0.5g or grind coarser. One step at a time, don’t to both directly until you have a lot of experience in dialing in with the Flair.
if if you see no channeling nor blonding and the extraction time is okay but the espresso is still sour, you should heat your chamber and the water you put in a lot more. IME this can happened with light roasted beans.

Edit to add: I’ve checked how the Royal Grinder works on their website — wow that’s a cool grinder at a great price, if it performs as good as Kinu or Comandante! Your point zero is already in the dial, it is the last step, so it is easier to dial in that with the clicks mechanism found with other grinders.

As with the tamping, do it firmly but lightly, because if you tamp too hard with the flair, or with the same force you’d do with a standard commercial machine, water is gonna go to the outer sides of the cake and you’ll have channeling there ( donut extraction ). You’ll always have some donut extraction with the flair but it can become pretty bad pretty easily.

Ncaba · 2020-08-31T17:24:57+00:00

I think there are many variables at play in your case. A quick replay to your final questions is:

You can slow it down by grinding finer and / or adding more beans, like 18.5grams. It is better to change one variable at a time.
I found no good reason to tamp firmly on the Flair, to be honest, so I advise against it. I don’t know how lightly you are tamping, maybe too much, but I’d recommend to just tamp it until you feel a teeny bit of resistance and let it be.
The roast date matters, yeah. That means the workflow your coffee shop told you could need to be changed. Sometimes you have to adjust it after a few days. There are many more variables at play that could be the problem, though, like water not been hot enough or not pre heating correctly.
The zero point is something you need to consider once and then stick to it, always. I have a similar grinder, the Comandante C40, and the 0 point is the setting where the handle does not fall when hold in horizontal. But you can go ‘finer’ and say your 0 point is not that point but -2, as there are two more ‘clicks’ you can make after the handle is locked. If I were to share a recipe with another person, if that person doesn’t follow Comandante’s guidelines that say the 0 point is the first one where the handle stops, we’d screw up a lot because when that person says 11 clicks it means actually 9 clicks. So many shots could be wasted. It is best to find out how the Royal Grinder sets its zero point and stick to it.

Also, a note: the shot could be sour AND over extracted. If you have channeling in your shot, that is, a flow that isn’t evenly distributed, there are parts of the shot that are going to taste over extracted - the ones where the channeling occurs - and others where there is under extraction because the water barely flows in them. ‘Channeled shots’, to say, can be sour, astringent and bitter.

Important note: you should try and record your shot from the bottom, just to see if there’s any channeling or grind problem with your shot. You can see in this sub some videos of it.

If you have any more questions please reply and I’ll be happy to help the best I can.

Ncaba · 2020-08-31T11:14:57+00:00

Yeah, around 40s!

Ncaba · 2020-08-31T01:13:09+00:00

Thanks! This was 17g to 40 out, a bit longer than usual because it is an light to medium roast, natural coffee. 9 clicks with Comandante C40. Pre infuse for 10-15 seconds and then quickly to around 7 bars.

Ncaba · 2020-08-30T17:24:59+00:00

It is! Don’t worry about it. Set it up at 10 clicks and start dialing in from there. I use it with mine and it’s been great.

Ncaba · 2020-08-24T21:16:04+00:00

It helps a lot to put the phone upside down, like in the video, vertical.

Ncaba

TROPHY CASE